10-12 scotch bonnets or 2 tb Dijon style mustard
Habanero, serrano, jalapeno 2 tb Olive oil
6 cl Garlic, peeled and chopped 1 ts Molasses
1/3 c Fresh lime juice 1/2 ts Turmeric
1/3 c Distilled white vinegar 1 tb Salt or to taste
Combine the pepper, garlic, lime juice, vinegar, mustard, oil,
molasses, turmeric, and slat in a blender and puree until smooth.
Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but
the flavor will improve if you let it age for a few days. Volcanic
Hot Sauce will keep almost indefinitely, refrigerated or at room
temperature. Just give it a good shake before using.
From Steven Raichlen's "The Caribbean Pantry Cookbook"
